Caesar Salad Deviled Eggs Recipe by Michael Roy
Unsurprisingly, the word “deviled” refers to something with a little zest, as in deviled ham or (in this case) deviled eggs, which in certain temperate circles are alternatively called “dressed” eggs. What’s particularly interesting about this recipe from Michael’s wife Donna, is that it incorporates an iconic recipe that was born in Mexico on the Fourth of July, when an Italian immigrant named Caesar Cardini ran out of product.
In 1924 Cardini lived in San Diego and owned two restaurants, one near his home and the other just across the border in Tijuana, where he could skirt Prohibition. It was here that a July 4th rush depleted his supplies forcing him to make-do with whatever remained for the supper crowd, for whom he added a dramatic tableside salad tossing to further gloss over his shortcomings.
As with fried clams and Buffalo wings the impromptu experiment was a huge culinary hit, and Cardini went on to open a number of other restaurants (both north and south of the border) and to produce and market his Caesar salad dressing, which he wisely trademarked in 1946.
Caesar Salad Deviled Eggs Ingredients
1 dozen eggs, hard-boiled and shelled
½ tablespoon Worcestershire Sauce
½ small onion, finely grated
1 clove garlic (finely grated)
1 to 2 teaspoons anchovy paste
¼ cup grated Parmesan cheese
juice of ½ lemon
salt and freshly ground black pepper
1 cup romaine lettuce, finely shredded
3 tablespoons mayonnaise
How to Make Caesar Salad Deviled Eggs
Cut eggs in half. Scoop out the yolks into a bowl and mash. Add all ingredients except romaine lettuce. Mix together with fork, and then add half the lettuce, and toss. With a small spoon, stuff mixture into the halves of the eggs. Top with remaining lettuce to garnish. Chill and serve. Serves 12.
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